Just because Halloween is tomorrow does not mean that you need to retire those pumpkin recipes. November is also a great time to celebrate the season with some yummy pumpkin treats. Although, pumpkin pie is always a delicious classic, here are a few new treats to try!
Mouthwatering Pumpkin Dessert
1 box spice cake mix
1 small can pumpkin puree
1- 14 oz can sweetened condensed milk
1- 8 oz tub cool whip
½ bag Heath Bits
Caramel sundae sauce
In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a well greased 9×13 baking dish. Bake at 350° according to the directions for a 9×13 cake on the cake mix box. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight.
Pumpkin Cheesecake Bars
20 crème-filled chocolate sandwich cookies
2 ½ tablespoons unsalted butter, melted
2- 8 oz packages cream cheese, at room temperature
1 cup sugar
1 can canned pumpkin puree
3 large eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it’s nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.